Monday, February 8, 2010

Sopapilla Cheesecake

MMMMM...this is seriously deliciousness at its finest! About a year ago my cousin made it and it was love at first smell. I am sure this recipe is no secret but I had never tasted it and I have no idea where she got it. I did adjust the amounts of the really bad stuff (loads of sugar and butter...mmm) a little and it still tasted great and saved a few calories I made it for dinner Saturday night and thought you all might want to try it too! She doesn't blog so I'll share the recipe with you.

Here's what you need:

2 tubes of crescent rolls
2 (8 ounce) packages cream cheese (I used low fat and it was fine)
1 1/2 cups sugar
2 teaspoons vanilla
1 stick butter (melted)
2 teaspoons cinnamon

In a 9×13 pan roll out 1 tube of the crescent roll dough, stretch to corners.

Cream the cream cheese, 1 cup sugar and vanilla; pour about 1/3 of the melted butter in the mix. Spread onto the crescent roll.

Unroll 2nd tube and put that across the cream cheese mixture. Stretch the dough to cover the goods underneath.

Mix about 1/2 cup sugar and 2 teaspoons cinnamon together and then sprinkle over the top. If you like more or less sugar or cinnamon that is fine too. I think this is perfect!

Drizzle the rest of the melted butter over the top

Bake at 350 for approx 30 minutes.

I let this cool for just a bit. I love it when it's still warm but my mom likes it better cold. Either way its so tasty! 



5 comments:

The Half Assed Housewife said...

Dang that looks good! I just bought crescent rolls, but they are the garlic kind. Will have to try that recipe next time I have the plain ones.

Thanks for dropping by my blog!

MRMD_GRL said...

This looks delish!!!

Courtney said...

this does look good but probably not very weight watchers friendly. ;)

Kelli @ RTSM said...

Looks so yummy! I have never heard of this, but it sounds easy to make and oh so good!

Donna Ferrisomo said...

I've been making this for a while now and there's never any left when I take it for a passing dish. The one recommendation I can give is to make it the day before or at least a few hours before eating it. The longer it has to set up the better it is.